香辣脆牛肉沙拉
牛肉
牛腰肉500克
酱油5大匙
鱼露5大匙
辣椒碎1大匙
蒜头4瓣,切碎
红糖3大匙
甜辣椒酱100克
酱料
鱼露3大匙
米酒醋3大匙
青柠1个,挤汁
蒜头1瓣
沙拉
青芒果2个,去皮切丝
胡萝卜2条,切丝
红洋葱½个,切丝
新鲜薄荷50克
泰国罗勒30克
芫荽叶50克
装饰料
炸米粉1把
做法
- 把酱油、鱼露、辣椒碎、蒜头和红糖拌匀,加入牛腰肉腌味12小时至24小时。
- 把牛肉切片,裹上面粉,在热锅中香煎至酥脆,加入甜辣椒酱拌匀。
- 加入沙拉材料一起拌匀,撒上酱料再拌匀。
- 缀以炸米粉即可。
Crispy Beef Salad
Beef
500g beef rump
5 tbsp soy sauce
5 tbsp fish sauce
1 tbsp chilli flakes
4 cloves garlic, chopped
3 tbsp brown sugar
100g sweet chilli sauce
Dressing
3 tbsp fish sauce
3 tbsp rice vinegar
1 lime, squeeze juice
1 garlic clove
Salad
2 green mangoes, peel and shred
2 carrots, shredded
½ red onion, julienned
50g fresh mint
30g Thai basil
50g coriander
Garnishing
1 handful of crispy fried vermicelli
Method
- Mix soy sauce, fish sauce, chilli flakes, garlic and brown sugar, marinate beef rump for at least 12 hours up to 24 hours.
- Slice marinated beef, coat with flour and char in a hot wok. Add sweet chilli sauce and toss well.
- Mix Salad ingredients with charred beef, add in Dressing ingredients and toss well.
- Top with crispy fried vermicelli and serve.
TEXT 若昕 PHOTOS Kin@Say Cheese Studios
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